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Control of konzo in DRC using the wetting method on cassava flour

Food and chemical toxicology, 2012-05, Vol.50 (5), p.1517-1523

2012

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Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods

Food chemistry, 2002-05, Vol.77 (1), p.107-114

2002

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Preventive control of konzo in the Democratic Republic of Congo

Food and chemical toxicology, 2012-11, Vol.50 (11), p.4234-4235

2012

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Picrate paper kits for determination of total cyanogens in cassava roots and all forms of cyanogens in cassava products

Journal of the science of food and agriculture, 1999-03, Vol.79 (4), p.593-601

1999

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Mild method for removal of cyanogens from cassava leaves with retention of vitamins and protein

Food chemistry, 2014-09, Vol.158, p.417-420

2014

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Rising African cassava production, diseases due to high cyanide intake and control measures

Journal of the science of food and agriculture, 2008-09, Vol.88 (12), p.2043-2049

2008

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Konzo prevention in six villages in the DRC and the dependence of konzo prevalence on cyanide intake and malnutrition

Toxicology reports, 2015-01, Vol.2 (C), p.609-616

2015

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Uptake of wetting method in Africa to reduce cyanide poisoning and konzo from cassava

Food and chemical toxicology, 2011-03, Vol.49 (3), p.539-542

2011

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Total cyanide content of cassava food products in Australia

Journal of food composition and analysis, 2012-02, Vol.25 (1), p.79-82

2012

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Konzo and neurolathyrism: Similarities and dissimilarities between these crippling neurodegenerative diseases of the poor

Food and chemical toxicology, 2011-03, Vol.49 (3), p.537-538

2011

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Simple wetting method to reduce cyanogen content of cassava flour

Journal of food composition and analysis, 2006-06, Vol.19 (4), p.388-393

Bradbury, J. Howard

2006

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Control of konzo by detoxification of cassava flour in three villages in the Democratic Republic of Congo

Food and chemical toxicology, 2013-10, Vol.60, p.506-513

2013

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Simple Method for Determination of Thiocyanate in Urine

Clinical chemistry (Baltimore, Md.), 1999-09, Vol.45 (9), p.1459-1464

1999

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Effectiveness of Wetting Method for Control of Konzo and Reduction of Cyanide Poisoning by Removal of Cyanogens from Cassava Flour

Food and nutrition bulletin, 2014-03, Vol.35 (1), p.28-32

2014

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The acridity of raphides from the edible aroids

Journal of the science of food and agriculture, 1998-04, Vol.76 (4), p.608-616

1998

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Development of a sensitive picrate method to determine total cyanide and acetone cyanohydrin contents of gari from cassava

Food chemistry, 2009-04, Vol.113 (4), p.1329-1333

Bradbury, J. Howard

2009

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Persistent konzo and cyanogen toxicity from cassava in northern Mozambique

Acta tropica, 2002-06, Vol.82 (3), p.357-362

2002

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Simple picrate paper kit for determination of the cyanogenic potential of cassava flour

Journal of the science of food and agriculture, 1998-01, Vol.76 (1), p.39-48

1998

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Rapid wetting method to reduce cyanogen content of cassava flour

Food chemistry, 2010-07, Vol.121 (2), p.591-594

2010

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Mild methods of processing cassava leaves to remove cyanogens and conserve key nutrients

Food chemistry, 2011-08, Vol.127 (4), p.1755-1759

2011

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Processing of cassava roots to remove cyanogens

Journal of food composition and analysis, 2005-08, Vol.18 (5), p.451-460

2005

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Simple method to reduce the cyanogen content of gari made from cassava

Food chemistry, 2010-12, Vol.123 (3), p.840-845

2010

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Reduction of cyanide content of cassava flour in Mozambique by the wetting method

Food chemistry, 2007, Vol.101 (3), p.894-897

2007

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Combination of cassava flour cyanide and urinary thiocyanate measurements of school children in Mozambique

International journal of food sciences and nutrition, 2004-05, Vol.55 (3), p.183-190

2004

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Bitterness of cassava: Identification of a new apiosyl glucoside and other compounds that affect its bitter taste

Journal of the science of food and agriculture, 1995-06, Vol.68 (2), p.223-230

1995

Volltextzugriff (PDF)

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Control of konzo in DRC using the wetting method on cassava flour

Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods

Preventive control of konzo in the Democratic Republic of Congo

Picrate paper kits for determination of total cyanogens in cassava roots and all forms of cyanogens in cassava products

Mild method for removal of cyanogens from cassava leaves with retention of vitamins and protein

Rising African cassava production, diseases due to high cyanide intake and control measures

Konzo prevention in six villages in the DRC and the dependence of konzo prevalence on cyanide intake and malnutrition

Uptake of wetting method in Africa to reduce cyanide poisoning and konzo from cassava

Total cyanide content of cassava food products in Australia

Konzo and neurolathyrism: Similarities and dissimilarities between these crippling neurodegenerative diseases of the poor

Simple wetting method to reduce cyanogen content of cassava flour

Control of konzo by detoxification of cassava flour in three villages in the Democratic Republic of Congo

Simple Method for Determination of Thiocyanate in Urine

Effectiveness of Wetting Method for Control of Konzo and Reduction of Cyanide Poisoning by Removal of Cyanogens from Cassava Flour

The acridity of raphides from the edible aroids

Development of a sensitive picrate method to determine total cyanide and acetone cyanohydrin contents of gari from cassava

Persistent konzo and cyanogen toxicity from cassava in northern Mozambique

Simple picrate paper kit for determination of the cyanogenic potential of cassava flour

Rapid wetting method to reduce cyanogen content of cassava flour

Mild methods of processing cassava leaves to remove cyanogens and conserve key nutrients

Processing of cassava roots to remove cyanogens

Simple method to reduce the cyanogen content of gari made from cassava

Reduction of cyanide content of cassava flour in Mozambique by the wetting method

Combination of cassava flour cyanide and urinary thiocyanate measurements of school children in Mozambique

Bitterness of cassava: Identification of a new apiosyl glucoside and other compounds that affect its bitter taste

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